In a pan add oil and add in the toor dal, channa dal, red chili, slit green chili, and curry leaves. Saute till the dal turns golden brown color.
Once it is done, finely chop the tomatoes and add them to the pan. Add the tamarind extract to the pan. (soak the tamarind in warm water for 10 minutes and extract the juice by adding 1 and 1/4 cup water)
Neem flower rasam is ready.
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